January 1, 2015
“This bread is incredibly quick and easy to mix…” This is the opening line in Rose’s intro to the recipe, and this would be true if I had done it right the first time. Everything seemed correct at first blush, but I didn’t pick up on my error until I went into my baking pantry to find the King Arthur Unbleached Flour still on the shelf. Hold on? Shouldn’t the Unbleached flour be in my kitchen? That’s when I realized I used Unbleached Bread Flour instead of the Unbleached AP. Oh no, I thought. It’ll be all wrong. I had enough ricotta left to make a second loaf, so I flipped this seemingly straightforward post into an opportunity to experiment. The question now was: would there be a significant difference between the loaf made with the Unbleached Bread Flour and the Unbleached AP flour. Let’s see how it turned out.
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